Sarra This Ina Garten Chocolate Flourless Cake is a rich and fudgy recipe, which is made with high-quality bittersweet chocolate and unsalted butter. It’s a naturally gluten-free dessert, ready in about 40 minutes.
Jump to RecipeIna Garten Chocolate Flourless Cake Ingredients
- 8 ounces bittersweet chocolate, finely chopped
- 1 cup (2 sticks) unsalted butter, cut into pieces
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- ¼ cup unsweetened cocoa powder
- Powdered sugar or extra cocoa powder, for dusting
How To Make Ina Garten Chocolate Flourless Cake
- Preheat Oven and Prep Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with a circle of parchment paper.
- Melt Chocolate and Butter: In a heatproof bowl set over a saucepan of simmering water (a double boiler), melt the chopped chocolate and butter together, stirring occasionally until smooth. Remove from heat and let it cool slightly for a few minutes.
- Whisk Eggs and Sugar: In a separate large bowl, use an electric mixer to beat the eggs and sugar together on medium-high speed until the mixture is pale, thick, and has slightly increased in volume.
- Combine the Batter: Stir the vanilla extract and salt into the slightly cooled chocolate mixture. Gently fold the beaten egg mixture into the chocolate mixture in two or three additions until just combined. Be careful not to overmix.
- Fold in Cocoa: Sift the cocoa powder over the batter and gently fold it in until no streaks remain.
- Bake the Cake: Pour the batter into the prepared springform pan and smooth the top. Bake for 25-30 minutes. The cake is done when the edges are set, but the center still has a slight wobble.
- Cool and Serve: Let the cake cool in the pan on a wire rack for at least 15-20 minutes. The cake will deflate slightly as it cools, which is normal. Carefully run a knife around the edge before releasing the springform side. Let it cool further before dusting with powdered sugar or cocoa powder and slicing.
Recipe Tips
- How to get the richest flavor? The quality of your chocolate is the most important factor in this cake. Use a high-quality bittersweet chocolate (60-70% cacao) for a deep, intense flavor.
- How do I prevent the eggs from scrambling? After melting the chocolate and butter, it’s crucial to let the mixture cool for a few minutes before combining it with the egg mixture. If the chocolate is too hot, it can cook the eggs.
- How do I know when the cake is done? Do not overbake this cake. The key to its fudgy texture is a slightly underbaked center. When you remove it from the oven, the edges should be firm, but the center should still jiggle slightly, like a Jell-O. It will firm up as it cools.
- Why use a springform pan? A springform pan has removable sides, which makes it much easier to release the delicate cake without having to invert it, which could cause it to break.
What To Serve With Chocolate Flourless Cake
This intensely rich cake is best paired with something that provides a light or fruity contrast.
- A dollop of unsweetened or lightly sweetened whipped cream
- A handful of fresh berries, like raspberries or strawberries
- A scoop of vanilla bean ice cream
- A drizzle of caramel sauce
How To Store Chocolate Flourless Cake
- Refrigerate: Store the cake in an airtight container in the refrigerator for up to 4 days.
- Serve: This cake is delicious served chilled, straight from the fridge, or you can let it sit at room temperature for about 20-30 minutes to soften slightly.
- Freeze: The cake freezes very well. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Chocolate Flourless Cake Nutrition Facts
- Calories: ~450 kcal per slice
- Protein: 6g
- Fat: 30g
- Carbohydrates: 40g
- Sugar: 35g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The most common reason for a dry flourless chocolate cake is overbaking. It’s essential to pull it from the oven while the center is still slightly wobbly. It will continue to cook and set from the residual heat.
Yes, this is a perfect make-ahead dessert. It can be baked a day in advance and stored in the refrigerator. The flavor often deepens overnight.
Absolutely. To enhance the chocolate flavor, you can add a teaspoon of espresso powder along with the cocoa powder. For a different twist, a splash of liqueur like Grand Marnier or Kahlúa can be added with the vanilla.
Try More Recipes:
- Ina Garten Pineapple Upside Down Cake Recipe
- Ina Garten Vanilla Cake with Buttercream Frosting Recipe
Ina Garten Chocolate Flourless Cake Recipe
Course: DessertCuisine: AmericanDifficulty: French10
servings15
minutes25
minutes450
kcalA rich, elegant, and intensely chocolatey cake with a dense, fudgy texture that is naturally gluten-free.
Ingredients
-
8 ounces bittersweet chocolate, chopped
-
1 cup unsalted butter, in pieces
-
1 cup granulated sugar
-
4 large eggs
-
1 tsp pure vanilla extract
-
¼ tsp salt
-
¼ cup unsweetened cocoa powder
-
Powdered sugar, for dusting
Directions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch springform pan.
- Melt chocolate and butter in a double boiler until smooth. Let cool slightly.
- In a separate bowl, beat eggs and sugar until pale and thickened.
- Stir vanilla and salt into the cooled chocolate. Fold in the egg mixture, then fold in the sifted cocoa powder.
- Pour batter into the prepared pan.
- Bake for 25-30 minutes until the edges are set but the center is still slightly wobbly.
- Cool in the pan before releasing. Dust with powdered sugar before serving.
Notes
- Do not overbake the cake; this is the key to its fudgy texture.
- Using high-quality bittersweet chocolate will yield the best, most intense flavor.
- Let the melted chocolate mixture cool slightly before adding the eggs to prevent them from scrambling.
- The cake is meant to be dense and will deflate as it cools; this is normal.
